This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Roscoff loaf
This speciality bread from Roscoff (a small town in Brittany, northwest France) is enriched with onions, red wine and smoked sausage.
What really sets this bread apart is that instead of water, the dough is made with red wine in which the sliced onions are left to soak overnight.
The onions are drained next day and cooked before being mixed into the dough.
This gives the bread a very distinctive flavour: onions, red win, smoked sausage.
What really sets this bread apart is that instead of water, the dough is made with red wine in which the sliced onions are left to soak overnight.
The onions are drained next day and cooked before being mixed into the dough.
This gives the bread a very distinctive flavour: onions, red win, smoked sausage.
Last modified on: October 24th 2017
For 2 loaves, you will need:
- 1
300 g sausage - 2
300 ml red wine - 3
300 g onion - 4
30 g butter - 5
500 g plain white flour (French Type 65) - 6
9 g salt - 7
15 g yeast - 8
100 g Soured dough (optional) - Total weight: 1,455 grams
Times for this recipe
Preparation
40 min.
Resting
3 hours 30 min.
Cooking
1 hour 10 min.
All in all
5 hours 20 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 30 min.
The day before baking, or even a several days beforehand, cook the sausages in the oven at 360°F (180°C). The sausages should be nicely browned and, if there are any cooking juices, keep these for adding to the recipe later.
Leave the sausages to cool, then wrap in plastic film and keep refigerated until needed for the dough.
Leave the sausages to cool, then wrap in plastic film and keep refigerated until needed for the dough.
Stage 2 - ⌛ 10 min.
Stage 3 - ⌛ 3 min.
Next day, drain the onions...
Stage 4
...and collect the wine they have soaked in.
Stage 5 - ⌛ 5 min.
Melt 30 g butter in a saucepan on medium heat, then add the soaked onions.
Cook for about 5 minutes without colouring.
Leave to cool.
Cook for about 5 minutes without colouring.
Leave to cool.
Stage 6 - ⌛ 4 min.
Cut the sausages into slices or small dice.
Stage 7 - ⌛ 10 min.
Put into a food-mixer bowl: 500 g plain white flour (French Type 65), 9 g salt, 15 g yeast, 100 g Soured dough (if possible) and then add the onion-flavoured wine.
If you collected any sausage cooking juices, now is the time to add them.
Knead on slow speed for 10 minutes.
Note: For the best way to knead, see: A few tips for effective kneading at home.
If you collected any sausage cooking juices, now is the time to add them.
Knead on slow speed for 10 minutes.
Note: For the best way to knead, see: A few tips for effective kneading at home.
Stage 8 - ⌛ 2 min.
Add the onions and sausage, then knead for a further 2 minutes until these are mixed in.
Stage 9 - ⌛ 2 min.
Gather the dough into a rough ball and transfer to a large clean bowl.
Stage 10 - ⌛ 1 hour 30 min.
Cover with a plastic sheet and leave to rest at room temperature for 1 hour 30 minutes.
Stage 11 - ⌛ 5 min.
After resting, turn the dough out onto the work surface and cut into lumps of about 1 lb (500 g).
Stage 12 - ⌛ 2 hours
Shape into medium-sized loaves and lay in proving baskets.
Cover once more with a plastic sheet and leave to rest for 2 hours.
Cover once more with a plastic sheet and leave to rest for 2 hours.
Stage 13 - ⌛ 35 min.
Preheat the oven to 480°F (250°C). Turn each loaf out onto a baking sheet or your baker's shovel. slash the top and bake with steam for about 35 minutes (do watch for the loaves browning).
Stage 14
Remarks
To keep the recipe's very Breton character, try to use Molène sausages and pink onions (from Roscoff, of course), if possible. But if you can't get these, normal onions and another type of smoked sausage will work fine.
Keeping: Several days, preferably in a cloth bag.
Source: Home made.
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 7 g RDI=11 % | 30 g RDI=12 % | 9 g RDI=13 % | 258 kcal RDI=13 % | 1,081 kJ RDI=13 % |
| Per loave | 53 g RDI=82 % | 224 g RDI=85 % | 70 g RDI=97 % | 1,877 kcal RDI=94 % | 7,860 kJ RDI=94 % |
| Whole recipe | 106 g RDI=164 % | 449 g RDI=170 % | 141 g RDI=194 % | 3,754 kcal RDI=188 % | 15,720 kJ RDI=188 % |
How much will it cost?
For 2 loaves
7.25 €
Per loave
3.65 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Plain white flour (French Type 65)
Like these other recipes: Seeded loafMixed seed grissiniBenoîtonPoitevin twist"Psychedelic" sandwich bread See them all 19 (19)
Sausage
Other recipes you may also like
News list of cooking-ez.com
Sign up to receive the latest recipes, next batch due to be sent on 2026-04-26
We'll never share your e-mail address with anyone else.
Follow this recipe
Receive an e-mail as soon as this recipe is modified or receives a new comment.
We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe